Instant Pot Chicken Curry

Name: Instant Pot Chicken Curry
Total time: 5400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 3/4 cup whisked yogurt; Juice of one lemon; 1 tbsp oil; 2 tbsp ginger garlic paste; 1 tsp salt; 1/2 tsp turmeric powder; 1/2 tsp white pepper powder; 1/2 tsp black pepper powder; 1 tsp roasted cumin powder; 1 tbsp Kashmiri red chilli powder; 1 tbsp spicy red chilli powder; 2 tbsp roasted and ground coriander powder; 1 tbsp chicken masala; 1 tbsp kasuri methi (dried fenugreek leaves); 450 gms boneless chicken breast; 1 large tomato, finely chopped; 1/4 cup freshly chopped coriander leaves; 3 potatoes (cut into desired shape and size); 4 tbsp oil; 1 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp fennel seeds; 1/8 tsp methi seeds; 6-8 whole black peppercorns; 1/4 tsp asafoetida; 3 dry red chillies; 1 large onion, chopped; 6 green chillies, halved; 2 sprigs curry leaves; 4 tbsp freshly chopped coriander leaves

Rosalyn John @rosalyn_kitchen227

#GG
#GadgetGourmet
#InstantPot

Quick, easy, and oh-so-delicious! My very own style Instant Pot Chicken Curry is here to satisfy all your curry cravings. Tender marinated chicken, aromatic spices, and a hint of tangy raita with a spicy peanut thecha—this dish is bursting with flavor and perfect for any day of the week!

#InstantPotChickenCurry #QuickMeals #EasyChickenRecipe #CurryLove #IndianFlavors #HomemadeDelights #OnePotMeal #YogurtMarinatedChicken #ChickenCurry #FoodieFavorites #MyVeryOwnStyle #FlavorfulMeals

#GG
#GadgetGourmet
#InstantPot

#InstantPotChickenCurry #QuickMeals #EasyChickenRecipe #CurryLove #IndianFlavors #HomemadeDelights #OnePotMeal #YogurtMarinatedChicken #ChickenCurry #FoodieFavorites #MyVeryOwnStyle #FlavorfulMeals

Rosalyn John @rosalyn_kitchen227

#GG
#GadgetGourmet
#InstantPot

#InstantPotChickenCurry #QuickMeals #EasyChickenRecipe #CurryLove #IndianFlavors #HomemadeDelights #OnePotMeal #YogurtMarinatedChicken #ChickenCurry #FoodieFavorites #MyVeryOwnStyle #FlavorfulMeals

#GG
#GadgetGourmet
#InstantPot

#InstantPotChickenCurry #QuickMeals #EasyChickenRecipe #CurryLove #IndianFlavors #HomemadeDelights #OnePotMeal #YogurtMarinatedChicken #ChickenCurry #FoodieFavorites #MyVeryOwnStyle #FlavorfulMeals

Saved

Ingredients

Total Time: 1 Hr 30 Mins (including marination)

4-5 servings

For Marination:
3/4 cupwhisked yogurt
Juice of one lemon
1 tbspoil
2 tbspginger garlic paste
1 tspsalt
1/2 tspturmeric powder
1/2 tspwhite pepper powder
1/2 tspblack pepper powder
1 tsproasted cumin powder
1 tbspKashmiri red chilli powder
1 tbspspicy red chilli powder
2 tbsproasted and ground coriander powder
1 tbspchicken masala
1 tbspkasuri methi (dried fenugreek leaves)
450 gmsboneless chicken breast
1large tomato, finely chopped
1/4 cupfreshly chopped coriander leaves
3potatoes (cut into desired shape and size)
For Tempering:
4 tbspoil
1 tspmustard seeds
1/2 tspcumin seeds
1/4 tspfennel seeds
1/8 tspmethi seeds
6-8whole black peppercorns
1/4 tspasafoetida
3dry red chillies
Other Ingredients:
1large onion, chopped
6green chillies, halved
2 sprigscurry leaves
4 tbspfreshly chopped coriander leaves
2 cupshot water
For Onion-Tomato-Curd Raita:
1 cupwhisked yogurt
8-10shallots, sliced
1tomato, finely chopped
Salt to taste
3green chillies, finely chopped
2 tbspfreshly chopped coriander leaves
For Garlic-Peanut-Green Chilli Thecha:
1/4 cuproasted salted peanuts
12 clovesgarlic
6green chillies
6shallots
Salt to taste
4 tbspcoconut oil

Saved

Steps

Total Time: 1 Hr 30 Mins (including marination)

1

Marinate the Chicken:
• Clean and drain the chicken. Marinate with yogurt, lemon juice, oil, ginger garlic paste, and all listed spices. Set aside for at least 1 hour.
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Prepare the Chicken Curry in Instant Pot:
• Select “Saute” mode on the Instant Pot. When “Hot” appears, add oil and the tempering ingredients, letting them crackle for a few seconds.
• Add onions, green chillies, and curry leaves, sauté until onions are translucent.
• Add marinated chicken and sauté until oil appears on the surface.
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Pour in hot water for desired consistency, and bring to a boil.
• Stir in chopped coriander, cancel “Saute” mode, close the lid, and set the valve to “Sealed.”
• Select “Pressure Cook” on high pressure for 12-15 minutes.
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Make the Onion-Tomato-Curd Raita:
• Whisk the yogurt, then mix in the shallots, tomato, green chillies, salt, and coriander.
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Make the Garlic-Peanut-Green Chili Thecha:
• Coarsely pound peanuts in a mortar and pestle, then remove to a bowl. Coarsely pound garlic, shallots, and green chilies, then mix with peanuts, salt, and coconut oil.
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Final Touches and Serve:
• When the Instant Pot beeps, allow a natural pressure release (about 20 minutes). Open the lid, select “Saute” mode, and simmer for 2 more minutes.
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Serve hot with steamed rice, onion-tomato-curd raita and garlic-peanut-green chili thecha on the side. Enjoy this flavorful curry!
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